Ingredients:

• 1.5kg of goat chops (with bones)
• 1 brown onion chopped finely
• 1 tspn ground cumin
• 2 tspn ground coriander seeds
• 1 tspn paprika
• 1 tspn tumerik
• 2 cans diced tomotoes
• 1 can of chickpeas drained and rinsed
• Sea salt
• Balti Paste
• 1 white part of a stalk lemon grass chopped
• Cracked black pepper
• 1 lime – halved
• 3 stalks of curry leaves (destalked) and left whole
• 5  Kaffir lime leaves chopped finely
• 1 whole fresh tomato chopped into quarters
• 1 bunch coriander – stalks chopped finely, leaves chopped roughly and halved.
• 8 whole garlic cloves peeled and chopped roughly
• Dried fried shallots
• 1 tablespoon peanut oil

Combine half of the garlic,  cumin, coriander seeds, coriander stalks and half the leaves, kaffir lime leaves, the single fresh tomato, paprika, tumerik, salt, half of the lime’s juice squeezed over the top, in a blender and blend (not so it is totally liquified).

Next take the goat and chop each goat chop into two or three pieces. marinade the goat with the contents of the blender. leave for 15-20 minutes.

In a cast iron or heavy duty pot, heat the peanut oil. cook and brown the onion and the rest of the garlic. add the marinated goat and fry until sealed and brown.

Add balti paste and fry for another 5 mins. Add 1 can of tomatoes and can of chickpeas and bring to a simmer. add half of the leftover coriander leaves,  curry leaves ,  the juice of the other half of the lime.

After it has been cooking for 30mins transfer to a crock pot and add the other can of tomatoes – stir and leave cooking on high for 3 – 6 hours or until tender and falling off the bone,

Serve with Jasmin  rice and sprinkle some of the fried shallots and the leftover coriander leaves over the top when serving.